I will be using the name MIX & BAKE for the recipes that don’t require using an electric mixer (the kind of recipes I love to design!). This cake looks really pretty but you can make it super easily just by mixing the ingredients in a bowl and pouring the batter into the pans. The same technique goes with the filling. Only thing that requires whipping is the buttercream covering the cake but you can serve the cake as a Naked Cake without the buttercream!

Preheat the oven to 175 degrees celsius. Butter and line two 15 cm cake tins with baking paper. Mix all the dry ingredients. Mix the eggs, vegetable oil and milk. Add the dry ingredients through a sieve. Divide the mix into the tins and bake for about 45 minutes. Cover the cakes with cling film and let cool.

Mix the condensed caramel with cream cheese. Cut the cakes into two layers. Fill the cake with caramel filling and raspberries.

Whip the soft butter, icing sugar, milk, vanilla sugar and food colouring with an electric mixer until light and fluffy. Cover the cake with buttercream using a spatula. Transfer the rest of the buttercream into a piping bag with a star nozzle. Pipe rosettes onto the cake.

Melt the white chocolate in the microwave or over simmering water. Add the vegetable oil and let cool for a while. Make the chocolate drips using a small spoon. Decorate the cake.

April 24, 2019

April 11, 2019

Emma Ivane (Iivanainen) is an award-winning cake artist, recipe designer and a photographer known for her innovative 3-ingredient recipes and decoration techniques. Emma is one of the authors of DESIGNER CAKE DECORATING - Written By 12 World's Best Cake Designers. The book was launched in London 2019.

Emma provides high quality services within the field of recipe design, food photos, social media collaboration and business consulting.